Thai Red Curry with Vegetables
This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. This recipe is vegetarian, vegan and gluten free!
Updated by Kathryne Taylor on September 5, 2024
You know dinner was good when you want to eat it for breakfast. Speaking of, it’s 10 am and I’m writing with a happy belly.
This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It’s warm, comforting, and perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.
I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. It’s the best curry I’ve ever had, restaurant versions included! Yeah, I said it.
Bonus? You should be able to find everything you need for this simple curry at a well-stocked grocery store.
Watch How to Make Thai Red Curry
Thai Red Curry Tips
- The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.
- Choose full-fat coconut milk for its richness (you won’t regret it!).
- Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
- Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you’re so inclined, though.
- Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.
Please let me know how this recipe turns out for you in the comments. I love to hear from you.
If you enjoy this hearty dinner recipe, be sure to check out my cookbook for more!
Thai Red Curry with Vegetables
This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.
Ingredients
- 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped (about 1 cup)
- Pinch of salt, more to taste
- 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
- 2 cloves garlic, pressed or minced
- 1 red bell pepper, sliced into thin 2-inch long strips
- 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
- 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
- 2 tablespoons Thai red curry paste*
- 1 can (14 ounces) regular coconut milk**
- ½ cup water
- 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
- 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
- 1 tablespoon tamari or soy sauce***
- 2 teaspoons rice vinegar or fresh lime juice
- Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
Instructions
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
- Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
Notes
Recipe adapted from my Thai green curry recipe.
*Red Thai curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand, which is vegetarian. Not all brands are (they can contain fish sauce and/or shrimp paste).
**Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. My favorite is Native Forest Classic. The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same.
***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce.
If you want to add tofu: I’d suggest baking it first and adding it with the coconut milk in step 4. If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway.
Update 8/10/2016: I tweaked this recipe a tiny bit to make it richer and more flavorful (decreased water from ¾ cup to ½ cup, and increased tamari to 1 tablespoon and vinegar to 2 teaspoons). I also updated the post with better photos!
If you love this recipe: Be sure to check out my other Thai-inspired recipes here! Don’t miss the Thai pineapple fried rice.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
OH MY GOD. One of my new favorite recipes. It gave me awful heartburn…but it was still worth it. Thanks Kate!
I’m sorry you got heart burn! But, I’m glad you liked it.
OH MY GOD. One of my new favorite recipes. It gave me awful heartburn…but it was still worth it. Thanks Kate!
Oh no! I’m glad it was worth it… Oh boy!
This is soooooooo good! Made me regret not going vegan sooner
I’m glad you love it!
Yum! I decided to use some broth instead of water for some extra umami. So delicious and so quick too!
I’m happy you loved it, Mimi!
Cookie and Kate never disappoints. I was looking for a simple and straightforward red curry and this is it! Don’t let the long ingredient list fool you–this is a quick and easy recipe with BIG flavor! Love the helpful substitute and add-ins. I added a bit more ginger and garlic. Other than that, followed recipe the recipe as written. Will definitely make again!
I’m happy you think so, Annie! Thanks for the compliment. I appreciate your review!
Great and easy recipe! I’ve made this many times in the last couple of years and it has become one of my go-to recipes. I made it again today with your baked tofu recipe (with a little added sesame oil and nutritional yeast for even more umami). Stellar.
Thank you, HJ!
Didn’t have kale, added a few florets of broccoli, browned well.
Loved it.
That sounds like a great substitution! Thanks for your review.
I made Thai curry for the first time in my life following this recipe and it went great! Thank you for sharing the recipe!
You’re welcome, Tomo!
Just made it. Added chickpeas from the can as i didnt have tofu. It is slightly too sour (used the juice of half a lime). I used almost entirely different veggies (aubergine, broccoli, carrot, some other root veg, lemmongrass, green peppers). Yum.
I used light coconut milk because its healthier. Not much penalty in taste, i think.
Thanks for sharing, Pipi!
I love how veggie packed this recipe was! The broth soaked into the rice so well and the vegetables were just stacked on top of each other. It was a perfect healthy detox dinner I made on Saturday after a Friday night of way too much wine. Thanks Kate, I haven’t made a recipe of yours yet I’ve disliked!
Thank you for your review, Hayley!
This recipe is great if using a good curry paste. I cooked it once with Thai kitchen and there was almost no flavor. I cooked it again with more Thai kitchen paste added, and same results. Very watered down and no flavor. I went to a local Asian market and bought something more authentic, and a huge difference. The ingredients in the paste were almost the same, but obviously the authentic one was more potent. I will say that the higher quality paste is much spicier, so maybe use less if you can’t handle the spice.
Thank you for sharing, Adeline!
I made this last night. I have to say that the carrots and tamari make this dish for me, and this is a good way to make me eat more carrots. I did eliminate the rice vinegar, but the tamari sauce gave it the “tang” that I think would have been missing w/o the rice vinegar. I did only do 1 tablespoon of the curry paste (I went tame on my first try at this), so next time I will most likely add 2 tablespoons as directed.
Cilantro as a topping also was bomb with this, I did not expect that flavor to mesh so well with the curry coconut flavor. Usually cilantro is good for Tex Mex dishes, but worked well with this one. Highly recommend it.
Thank you, Sara!
I made this tonight and it was tasty! I got here starting from “what am I going to do with this kale in my CSA box?”. (The CSA linked to something that linked to this recipe.) Next time I’ll add more vegetables.
This is a great recipe for kale! I’m glad you found this recipe, Monica.
Thanks Kate for this awesome recipe. I added mushrooms too. Will definitely make again!
Great to hear! Thanks Alice.
Just made this again with a different selection of vegetables
I always add a bag of Quorn pieces just cook them first remove from the pan and then add back in at the coconut milk stage
Every time I make it it seems to be better
One of my absolutely favourite dishes ever
LOVE LOVE LOVE it
Thank you, Susie!
You make it so easy to be vegetarian! God bless you! I’ve made this a couple of times now and it’s so absolutely delicious! Who needs meat when you have food this good at your disposal? Thanks again Kate. You’re amazing!
You’re sweet, Kim! Thanks for your review.
Unbelievable! This was by far my most successful attempt at making a Thai curry at home.
I also *love* that you can easily customize it to include whatever veggies you prefer or happen to have on hand. I doubled the recipe and I omitted one bell pepper and added one small zucchini. I love zucchini in a curry because it soaks up all of the deliciousness! At the end, I added some red pepper flakes and child garlic sauce as per your suggestion and the heat was fantastic!
This recipe is definitely a keeper. I am excited to try your green curry recipe next! Thank you!!!
Hooray! I’m so excited you loved it, Suzy. Thanks for your feedback.
This was delicious. I put your baked tufu in with the veggies over rice. I like the lime better than the vinegar and fresh basil instead of cilantro. Chopped scallions are great on top.
Sounds like a great combination, Ray! Thanks for sharing.
I was just wondering what you would think the best way to add broccoli to this recipe. Should I steam it first or add it in raw?
Hi! I would cut it into bite size pieces, just the florets. Then, add it when you add the carrots. Let me know how it turns out for you!
Oh…my…goodness! Sooo good! I was making so many yummy noises my family was getting really irritated! I’d order this at a restaurant it’s sooo good! I replaced oil with water and used lite coconut milk instead of regular and probably doubled the curry paste because I LOVE it SPICY, and served it over brown basmati. I can’t wait to have more but I’m already full from 2 servings.
I love that! Thanks or sharing, Jennifer!
this was so delicious. being indian, and wanting it to be extra spicy, I added more garlic, ginger, red chili flakes, and some paprika. I also put in some jalapenos in there when I couldn’t find any thai hot peppers at my grocery store. this satisfied all my thai food cravings! absolutely delicious with some baked tofu on top! cannot wait to make it again. thank you so much for the recipe!
I’m glad you loved it, Sunny! I love the added spice.
Absolutely delicious!!! As a recent lover of Thai food, I was very excited to try this recipe and it tastes amazing! The coconut oil with the curry paste and coconut milk and just that hint of brown sugar is a very flavorful combination. One of my favorites from Cookie and Kate!
I’m happy to hear it, Cristina!
This was the bomb! I just made it with whatever veg I had (red pepper, mushrooms, carrots and onions) and added your baked tofu (another new fantastic discovery!). It is a real treat! Thank you for this amazing recipe!!!!
You’re welcome, Giu!
Loved this recipe!! I added eggplant and celery too :) thanks so much!
You’re welcome, C!
OMG! Just made it, ate it and it’s sooo delicious! Best Thai ever and so simple to make! Thank you!
You’re welcome, Ven!
Wow! Restaurant quality. Best curry recipe I’ve found yet9
Great to hear! Thanks for your review, Tamara!
I made this with zucchini, red bell pepper, carrot and light coconut milk and it was crazy delicious! I couldn’t get this recipe to feed 4 though, we all wanted huuuuuge bowls since it was so good haha. I think that next time it would be delicious with noodles or even just a bit more cooking liquid and served as a soup! Anyways, thanks so much for the recipe!
You’re welcome, Charlie! This recipe doubles well.
I made this and it was amazing! My boyfriend wants to have it with shrimp next week. Love it!
Thanks for your review, Hannah!
Excellent! I’ve made this several times, and it’s always been great. Easy to modify.
Thank you for sharing, Amanda!
Love this recipe! I have made it numerous times. Each time I vary the vegetables and it always turns out perfect. Thanks!
I’m wondering if the sauce is freezer friendly after being cooked? I end up with a lot! Thanks!
I haven’t tried to freeze this one, sorry! I’m not sure it would freeze the best.
This is the best curry I’ve ever made! Great balance and flavor. Recipe was easy to follow. Found all the ingredients at food for less. I love making your recipes. Made your pinto pizole last night. Tonight I’m making your pasta salad with jalapeño pesto! Can’t wait to try more
Great to hear, Riley! Thank you for your review.
Just made a batch of this curry as meal prep for uni week. So tasty! Love the addition of vinegar and soy, I like to serve with lime juice and fresh coriander. Will make again!
I’m glad you loved it, Sam! Thank you for your review.
I made this tonight with onion, celery, carrots, red pepper, water chestnuts, raw cashews, bok chow. Peas, potato, and topped with bean sprouts. It was wonderful. Other than the veggies i followed your instructions exactly. Thank you!
You’re welcome, Kathy!
I used this recipe and it turned out great even though I forgot to add the soy sauce and vinegar! I would definitely add them next time.
I substituted kale for swiss chard because that’s what I had and added a can of chickpeas for more protein.
As always, this was simple, easy and tastes great!
Thanks for sharing, Michelle!
I made this last night – but made my own paste as we have a garlic allergy in our house (any substitution suggestions would be very appreciated). It was such a hit – my husband loved it and thought it was restaurant quality. I will be definitely adding it to our meal rotation. Thank you for another great recipe – very detailed and easy to follow!
I would love to know how you made your paste! Thanks for sharing, Racheal.
I absolutely love this recipe!!! Kale is an unexpected addition but it really works, I usually add extra! I’ve been telling all my friends and family about your blog as a reference for delicious and relatively simple recipes loaded with veggies!
Thank you for sharing the blog with friends! I’m happy you are enjoying this recipe.
this recipe is amazing! I add baby corn as well and it adds an awesome flavour
Thank you for your review, Moose!
Made this for the first time tonight and it was very good. My 3 kids gobbled it up – had reduced the red curry paste by 1/2 as they are sensitive to spice and that did the trick. Also added half of the soy sauce as one of them seems to notice it’s flavour in other recipes and won’t eat it. Was a great way to use up a variety of vegetables that we’d gotten in a CSA farm share! A definite keeper. Thanks! :)
I love to hear when kids love this! Thank you for sharing, Ann.
I know I left a comment before saying how very good this recipe is but I wanted to thank you again for this Thai red curry. It has become a staple in our house that gets eaten up every time. My son and I share any leftovers for breakfast. It’s that good. I’ve gone on to trying other of your recipes, which are yummy as well. Thank you!
Thank you for your review, Maria!
Made it for dinner. Used a whole 4 oz jar of Red Curry paste and added some califlower. Ridiculously de-lish! This is a keeper for sure.
I’m happy you loved it, DP!
This recipe is amazing. I’ve made it 2x already. I tried a different one and doesn’t compare!
I’m so happy to hear that, Gab!
Very good. Used whatever veggies I had available and turned out great. As the other said, kind of mild, so spiced it up a bit.
Thanks for all the recipes
You’re welcome, Daniel!
Made this but added chick peas and broccoli my 19 month old had 0 leftovers =) it was sooooo good. Great recipe
Wonderful, Alethlea!
I followed the recipe exactly and this was the best curry I’ve had. Your recipes are amazing, even more so that they’re vegetarian. I’m off to order your book.
Do you think this one will freeze well? Or how long will it last in the fridge?
I don’t think this will freeze well, sorry! It should last covered, stored separately, for a few days.
I’ve been trying to make Thai red curry for years but none of the recipes I found online were right, you don’t know the struggle!! I finally found the right one!!! Had to comment…
Hooray! Thank you for letting me know you loved it, Kiki!
This was absolutely wonderful, Kate! The highlight of the dish was most definitely the complexity of favor; each ingredient has a reason being involved, and I would’ve never ever thought of using sugar in a curry before, but it worked fabulously! I followed the recipe largely to the T, but with a few modifications based on reading through about three pages of reviews: I made your crispy tofu (which was, as always, perfect!), but left it on the side, I doubled the curry paste to a 1/4 cup (I used Mekhala’s Organic Red Curry Paste and, honestly, I think I could’ve gotten away with using the whole 3.5 oz jar, such was the nuance in flavor!), I increased the fresh ginger to 1.5 tbsp., I used four garlic cloves, added a whole jalapeño, only used about 2 tbsp of water (I like my curries a bit thicker), purple, curly kale because Whole Foods didn’t have any lacinato (it still worked beautifully, though), I used Just Panela’s organic, unrefined sugar, and, in a rare off-the-cuff moment, added the kernels of an entire organic, bicolor corn, which added a subtle hint of sweetness overall! I just can’t get over the nuance in flavor, though! Thank you, Kate, for such wonderful recipes, they’ve made my life as a vegan so much more delicious and I’m truly grateful! This one will definitely be made often and happily!
P.S. Native Forest Classic is my favorite coconut milk brand, too! The only other one that gets close is Whole Foods’ 365 option, tbh. But neither of them compare to the homemade stuff, but who really has time for that?! :)
Thank you for your detailed comment, Alex! I really appreciate your review.
Made it tonight and tasted great! Veggies were cooked nicely without getting soggy. Made this with the baked tofu recipe and it soaked up the curry so nicely!
Thanks for sharing!
I followed this as written and it came out perfectly. Added some chicken of the woods foraged mushrooms and it was to die for. My husband (not a vegetarian)and 3 kids (7, 4, and 2) ate it up with zero leftovers. I just got your cook book and it is a God send for me as a new vegetarian. No one has even mentioned meat missing and we are on week 4!
I’m so glad you are enjoying the recipe! Thank you, Whitney.
Hello Kate, I just came across your recipe and decided to try it since me and my husband were longing for a nice Thai meal at home! It turned out to be super delicious and we had quite the eveningthank you very much. Keep writing and posting. If only I could send you the photo of the curry!
Thank you!
Soooo good! Even better the next day. Thank you! You have amazing recipes
Thank you, Sar!